Recipe taken from The New Vegan by Aine Carlin, published by Kyle Books. Photography by Nassima Rothacker.
Coconut, Mango, and Spinach Smoothie Bowl
SERVES
1PREP TIME
00 minCOOK TIME
00 minIngredients
1 cup frozen mango chunks
½ ripe avocado, peeled
2 heaping tablespoons coconut yogurt
1 heaping teaspoon coconut oil
2 pitted Medjool dates
1½ cups spinach leaves
juice of ½ lime
1 teaspoon spirulina/chlorella or hemp powder
½ cup Plant Milk (see page 28)
blueberries, fresh mango slices, sliced almonds, and shredded coconut, to serve
Directions
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Place the frozen mango pieces in a food processor or blender along with the avocado, coconut yogurt, coconut oil, dates, spinach leaves, lime juice, spirulina, and plant milk of your choice.
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Blend until completely smooth and serve in a shallow bowl with the fresh mango, a handful of fresh blueberries, and a sprinkling of sliced almonds and shredded coconut.
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Good food brings people together.
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